This is a Bengali Soya Bean Curry with South Indian Style. I hope that my friends from Chennai & Kochi will also like this recipe.
I prepared this delicious dish at home before I got married and my parents liked it very much. I found out after marriage that my husband really likes to eat Soya Bean curry, so I used to make simple soya bean curry for him on Saturdays when we generally eat vegetarian food. After few Saturdays he was bored with the same soya dish and asked me whether I can make any other type of soya bean curry. I found this recipe while going through my recipe notebook and I made it for him the next day. He used to live in South India ( Chennai ) more than a year and he liked the south Indian flavor.
I have used the Mini Soya chunks, but you can use the regular Soya bean as well. Put the Soya Bean in the water only when it’s boiling. Keep them for 1-2 minutes and squeeze them very well to extract all the water. My husband generally does it for me 🙂
If you are in US then get the Yogurt from India store. Make sure to whip the Yogurt properly otherwise the Soya wont get marinated. You can adjust the amount of red chili power as per your taste. Put the Onion Paste immediately after you put the Curry Leaves & Yellow Mustard Seed into the hot oil so that they don’t get burned.
This is a very health food and you can make this for anyone. I have given the full recipe below.
- 50 - 60gm Soya Beans ( Nutrela - mini chunks )
- 7-8 Tablespoon Yogurt (Curd)
- 4 Teaspoons Tomato Puree or Tomato Sauce
- ⅛ Teaspoon Turmeric
- ⅛ Teaspoon Red Chili Power ( Hot )
- Salt
- 2-3 Tablespoons Onion Paste
- 1-2 Tablespoons Finely Chopped Onion
- 1 Tablespoon Ginger Paste
- 1 Tablespoon Garlic Paste
- ½ Cup Coconut Milk
- 2 Teaspoons Sambar Power
- 1 Teaspoon Kashmiri Red Chili Power (Paprika Power)
- Curry Leaves
- ⅛ Teaspoon Yellow Mustard Seed
- ⅛ Teaspoon Turmeric
- ⅛ Teaspoon Red Chili Power ( Hot )
- Salt
- Sugar
- Oil (Vegetable/Mustard)
- Boil the Soya Beans/Nutrela in water and squeeze them to extract the water.
- Whip the Yogurt.
- Mix the Tomato Puree or Tomato Sauce, Turmeric, Read Chili Power and Salt with the Yogurt.
- Pour the Yogurt sauce to the boiled Soya Beans and mix it well.
- Marinate for 60-90 minutes.
- Heat oil in skillet (cooking pan) in medium flame.
- Once the oil is hot put the Curry leaves and yellow Mustard Seed. Make sure they are not burned.
- Then put Onion Paste, Finely chopped Onion, Ginger & Garlic paste and stir well for 5-7 minutes until the onion is transparent.
- Put Hot Red Chili Power, Turmeric and salt and stir for 2-3 minutes.
- Pour ¼ Cup of water and stir again for 2-3 minutes.
- Now put the marinated soya into the curry and mix it for few minutes.
- Add Kashmiri Red Chili Power (Paprika Power), Sambar Power and pinch of Sugar. Stir well until the oil comes out of the mixture.
- Add the Coconut Milk and stir well for 5-7 minutes until the mixture has become semi thick (gravy).
- Sprinkle fresh curry leaves before serving.
Put the Onion Paste immediately after you put the Curry Leaves & Yellow Mustard Seed into the hot oil so that they don't get burned.
Whip the Yogurt (Curd) very well.